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  • Chicken Enchilidas With Chilli Salsa Sauce

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    Chicken Enchilidas With Chilli Salsa Sauce
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 60 ml Waitrose Extra Virgin Extra virgin olive oil, (4tbsp)
    • 1 x Onion, finely sliced
    • 2 stk celery, sliced into thin strips
    • 2 x Garlic cloves, crushed
    • 55 gm Waitrose Italian Sun-dry Tomatoes, finely sliced (2oz)
    • 1 x 250 g pack Waitrose Brown Cap Mushrooms
    • 1 x 500 g pack Waitrose Boneless Skinless, cut into strips Chicken Thigh Fillets
    • 5 ml Each of cumin seeds and dry oregano, (1tsp)
    • 30 ml Fresh coriander, minced (2tbsp) One lemon, juice of
    • 175 gm Waitrose Reduced Fat Mature Cheddar, grated (6oz) Salt and freshly grnd black pepper
    • 1 x 320 g pack Discovery Foods Soft Tortillas
    • 1 x 226 g jar Pace Thick and Chunky Medium Salsa Lowfat sour cream to serve

    Directions

    1. Heat half the oil in a large frying pan. Add in the onion, celery and garlic, fry for 4-5 min or possibly till golden and soft. Add in the sun-dry tomatoes and mushrooms, cook for a further 3-4 min, or possibly till soft. Set aside and keep hot.
    2. Toss the chicken in the cumin and oregano, add in the remaining oil to the pan and fry the chicken in two batches for 5-6 min each.
    3. Stir the chicken into the vegetable mix, add in the coriander, lemon juice and half the cheese.
    4. Season and mix well.
    5. Divide the chicken and vegetable mix between the tortillas, roll up and place seam side down into a greased baking pan. Sprinkle with the remaining cheese and bake in a preheated oven at 180 C, 350 F, gas mark 4 for 20-25 min or possibly till golden.
    6. Serve two tortillas per person with salsa sauce and lowfat sour cream, garnished with minced coriander leaves.
    7. NOTES : Enchiladas are a Mexican speciality, consisting of a thin round tortilla bread rolled up with a spicy filling.

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